Papaya Boat filled to the brim with homemade vegan cashew yoghurt. It is easier than you might think!
This filled papaya boat with cashew yoghurt is raw, vegan, gluten-free, full of probiotics & protein and is totally delicious and a lot of fun to make. The recipe is super easy, and it requires only minimal active hands-on preparation time.
Many brands of probiotics come in capsule form. Simply open the capsules and pour the content into your cashew paste to use as a starting culture. Look for brands that are labeled “dairy-free” or “vegan,”.
A finished yoghurt can also be used as a starter for your next batch. If you have never made yoghurt before, you can use store-bought yoghurt instead. There are numerous dairy-free yoghurt brands available today, including those made from coconut milk, almonds, cashew, and so on. Save a small amount of yoghurt to use as a starter for your first batch. This concept generally works well, and then you’ll just save a bit from the new batch and so on.
Creamy, tangy, thick and simply delicious. Happy creating!
Cultured Cashew Yoghurt
- 1 cup raw cashews soaked overnight
- 1 cup filtered water
- 1 Tbsp vegan yoghurt or starter
- Place the cashews and water in a blender and blend to a very smooth paste.
- Place the cashew paste in a ceramic or glass bowl. Stir in the starter or vegan yoghurt. Cover the bowl with cling wrap and place in a warm spot, like a cold oven with the pilot light on, or, in hotter temps, on the countertop.
- Let it stand for six hours or overnight. The set yoghurt should be very thick and tangy.
- Slice a papaya in half lengthwise and scoop out the papaya seeds. Fill the empty space with yoghurt and top with fruits, nuts or whatever your heart desires.
How to Make Epic Salads That Will Never Be Boring Again
Never make a boring salad again!
With a few tweaks, you can create a delicious new salad bowl that everyone will love. Use anything your heart desires. This strawberry salad recipe is but one example of how you can include fruits in your salad for more vibrancy and depth of color.
Don’t be afraid to mix textures, temperatures, vegetables and fruits! Although you can also use regular walnuts or other nuts, I used red Danube walnuts. It is raw vegan, quick, satisfying, and easy.
Stay aware while enjoying the beauty. xx
For more epic salad recipes, check out my quick Seaweed infused Cucumber Noodle with Kimchi.
Exotic Red Danube Walnut & Maple Spiced Truffle
A lost piece of culture is given new life.
The red Danube Walnut is regarded as a tradition in Mostviertel. In comparison to other nuts, walnuts have much greater levels of omega-3 fatty acids, making them one of the finest plant sources of protein. Walnuts are a type of shell fruit and have a 50–70% fat and 10–20% protein composition. Even more so, the red Danube (also known as the rote Donaunuss) has a 10% higher fat content. They are regarded as the best form of brain fuel. The red Danube combines these healthy qualities, including a mild and delicate taste.
The tree appears to be a typical walnut tree. You have to break it open to see the differences. The nut kernel’s skin can be anything from red to purple in color. The flavors vary greatly as well. Red Danubes are not bitter and have a wonderful flavor and fragrance. There are currently very few remaining specimens. You’re going to love these four ingredient treats. These easy to make truffles are packed with protein, Omega-3s, and fiber!
Let me know what you think about the red Danube Walnut on Instagram and use #vegancrushnutrition to share your creations. Can’t wait for you to try.
Red Danube Walnut & Maple Truffle
- 250 g red Danube or regular walnut
- 150 g medjool date or raisins
- 3 Tbsp maple syrup
- pinch sea salt
- Add the red Danube, dates, maple syrup and sea salt to a food processor and process until the mixture clumps together into a large sticky ball.
HOW TO MAKE CHIA PUDDING
Make chia seed pudding for a healthy breakfast or snack right at your fingertips. Bonus — it’s super easy to make!
Chia seeds are nutritionally dense seeds that will thicken any liquid you add them to. Mix them up with cashew milk, coconut or almond milk and you’ve got an almost instant pudding with a tapioca-like texture and gently sweet flavor. Its great to have for breakfast, as a snack or dessert. You can use either black or white chia seeds here, or a mix. Before serving, feel free to thin out the pudding with a little extra plant milk to taste since it will continue to thicken as it sets.
Overnight Chia Seed Pudding
breakfast, snack, dessert
- 60 g chia seeds
- 500 ml cashew milk
- 1 Tbsp agave syrup
- 1 Tbsp maca root powder optional
- 1 Tbsp raw cacao powder optional
- fresh mango for topping
- freshly grated vanilla bean for topping
- In a bowl combine chia seeds, cashew milk, agave syrup and maca powder. Whisk to corporate. Cover bowl and keep in the fridge overnight.
- Now add about 2 Tablesppoons of soaked chia seeds and combine with cacao powder.
- In a jar add the plane chia seeds and layer with the chocolate chia pudding. Top up with puréed mango or fruit of your choice. I have decorated it with desiccated coconut and grated vanilla bean. Enjoy!
Store the chia pudding in a glass jar for up to 1 week in the fridge.
For more breakfast goodness check out my homemade vegan coconut yogurt recipe for a change. Classics just never get boring.
Date Coconut Confection
This raw vegan date coconut confection highlights the sweet natural caramel flavor notes in dates and is the perfect nutrient-dense snack! Made with only two ingredients, coconut and dates, these coconut date confections are naturally sweet without any refined sugar. For a fun presentation, they can also be pressed into candy molds. It is one of our favorite snacks to have and friends and families love it. They will ask for more and won’t believe this confection is raw vegan.
Once you’ve tried the basic recipe, though, you can experiment with adding other ingredients to add more variety. If you love this recipe you will love this Cranberry Peanut Confection. The combination of cranberry and peanut butter ugh it’s divine!
If no liquids have been added to the mixture, these can be kept at room temperature. They will keep for several weeks. If you pre-soak the dates or add any liquids, they will need to be stored in the fridge.
Date and coconut confection
- Food Processor
- 200 g shredded coconut
- 15-20 pieces medjool dates pitted
- In a blender add the dates and blend until creamy in consistency.
- Now add the shredded coconut and blend until well cooperated.
- Form into confections and cover with more coconut.